Seasonal fruits and vegetables typically cost less, so its easy to understand why cost-conscious consumers are embracing home food preservation. Doing so can extend health benefits from fresh foods for future meals and trim grocery bills when out-of-season prices rise, said Karen Blakeslee, K-State Research and Extension food scientist.
Blakeslee supports the growing interest in home food preservation but stresses the importance for both new and more experienced home food preservationists to choose tested recipes and follow directions exactly. New and improved equipment and recommended techniques can simplify the process.
As part of the Grow It Prepare It series, I will be offering a Food Preservation 101 class on April 23; a Jams & Jellies class on April 25; a Pressure Canning class on April 30; and a Salsa class on May 2. The Food Preservation 101 class must be completed prior to attending any of the other preservation classes as it will cover all the basics in preparation for the hands-on classes. The classes require pre-registration and payment of the $10 registration fee per hands-on class (no fee for the Preservation 101 class). The fee covers all class supplies. Class sizes will be limited to the first 12 PAID registrations, so get it in quickly! Classes will be held at the Bressner Building and 4-H Building on the fairgrounds in Yates Center.
Proper technique for water bath processing and pressure canning will be taught. Participants will get hands-on experience canning salsa, jelly and using a pressure canner. Participants will get to take home some of the fruit of their labor. Preservation by freezing and dehydrating will also be covered in the Food Preservation 101 class.
Class details and registration information is available in any of the Southwind Extension District offices or on the Southwind District website at www.southwind.ksu.edu. Look for the Grow It Prepare It Series information, or register online at: https://tinyurl.com/y6r2cacc.
If you have other questions about the classes, contact Kathy at 620-365-2242 or by email at [email protected].
